Ube Cupcakes Recipe

Ingredients

• 2 large purple yams (ube)
• 1 (6 ounce) jar macapuno coconut, chopped
• 4 large eggs, room temperature
• 2 cups sugar
• 1 cup vegetable oil
• 1 teaspoon vanilla
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup evaporated milk

Instructions

1. Peel and slice the 2 large purple yams into inch-thick slices. Transfer them into a medium pan, rinse, and then cover with cool water. Bring to a boil and simmer until tender. Once cooked, mash with a fork.
2. Crack the 4 large eggs into a large bowl. Beat the eggs with a whisk until the yolks and whites are fully combined.
3. Gradually add 2 cups of sugar to the eggs and whisk until the mixture is well combined.
4. Pour in 1 cup of vegetable oil and whisk until combined. Add the chopped macapuno, the mashed yams, and 1 teaspoon of vanilla, stirring with a wooden spoon to combine everything nicely.
5. In another bowl, sift together 3 cups of all-purpose flour, 1 teaspoon of baking powder, 1 teaspoon of baking soda, and 1/2 teaspoon of salt.
6. Add about one third of the flour mixture to the wet mixture and mix to combine.
7. Next, pour in about half of the 1 cup of evaporated milk and mix until combined.
8. Repeat the above steps, alternating between adding flour and evaporated milk, and make sure to end with the flour mixture for a perfect batter consistency.
9. Scoop the batter into cupcake papers, filling them about half to two-thirds full, depending on whether you want flat or domed cupcakes. Keep in mind, the cupcakes won’t shrink, so filling two-thirds full will give you lovely domed tops.
10. Bake for 22-25 minutes, or until a cake tester inserted into the center comes out clean.